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Perfectly browned Yorkshire pudding

Yorkshire Pudding Recipe

Print Recipe
Batter is baked in a hot oven until puffed, light and crispy
Course Side dishes
Cuisine British
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12
Calories 59
Author Janette

Ingredients

  • ½ cup (74 grams) all-purpose/plain flour
  • ¼ teaspoon salt
  • 2 large eggs room temperature
  • ½ cup (118 ml) whole milk slightly warmed
  • 12 teaspoons vegetable oil, lard or fat from beef roast

Instructions

  • To a large bowl add the flour and salt. Whisk and slowly drizzle in the milk until there are no lumps. Whisk in the egg. Allow to rest for 30 minutes at room temperature.
  • Preheat oven to 425°F/220°C. Add 1 teaspoon oil to each of the muffin tray cups and place in the oven. Heat for 10 minutes until the oil starts to smoke.
  • Slide the oven rack out of the oven and carefully fill each cup 1/3 way full. Slide the pan back into the oven and bake for 15-20 minutes until browned and puffed. Do not open the oven door before they are finished baking, they will deflate.

Video

Nutrition

Serving: 1 | Calories: 59kcal | Carbohydrates: 5g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 63mg | Sodium: 72mg | Sugar: 1g